Current Fish & Oyster | Food News | Salt Lake City | Salt Lake City Weekly

Current Fish & Oyster 

Also: Fratelli hosts IG Winery, Muffin Tins at the Leo

Pin It
Favorite
dine_food_matters1-1.jpg

Current Cuisine
Looking for a nice new place to nosh? Current Fish & Oyster restaurant (279 E. 300 South, 801-326-3474, CurrentFishandOyster.com) is now open in the revamped space that previously housed Salt Lake Antiques. It’s a collaboration between restaurateurs Mikel Trapp (Fresco, Trio, Luna Blanca Taqueria) and Joel LaSalle (Oasis Cafe, Carvers Steaks & Seafood, Faustina, Kyoto), who have turned the enormous space into a beautiful contemporary eatery; the high, arched ceilings made from wooden barrels are enough to bowl you over. At the helm in the Current kitchen is Chef Logen Crew, formerly of Log Haven and Fresco Italian Cafe, whose menu ranges from fresh East and West Coast oysters and steamed manila clams with chorizo, to whole branzino, Gulf prawns with white-cheddar grits, oven-roasted chicken and New York steak. I had the opportunity to taste a number of Current’s dishes during pre-opening preview dinners and was impressed. The branzino, in particular, was outstanding, and grilled lobster tail with miso-citrus sauce was to die for. Stay tuned for a full review.

Fratelli Hosts IG Winery
On Sunday, March 29, with reservations available from 5-8:30 p.m., Fratelli Ristorante (9236 Village Shop Drive, Sandy, 801-495-4550, FratelliUtah.com) will host a wine-pairing evening featuring Utah’s own IG Winery (IGWinery.com). Located in Cedar City at the Iron Gate Inn, IG Winery produces wines that run the gamut from Riesling and Chardonnay to Tempranillo and late-harvest Zinfandel. On hand at Fratelli will be IG owner/winemaker Doug McCombs and winery manager Tony Dinges to provide information and answer queries about their wines. The five-course dinner is $40 for food, plus $35 for optional wine pairings.

Muffin Tin Cookery
As part of the monthly Libations at the Leo series (The Leonardo, 209 E. 500 South, 801-531-9800, TheLeonardo.org), on Thursday, April 2, Chef Zanetta Jones will teach attendees 21 and over to cook entire meals in a muffin tin, including appetizers, entrees and desserts paired with wines selected by Jim Santangelo of the Wine Academy of Utah. The cost for the class is $55, and includes food and wine pairings.

Quote of the week: One man’s fish is another man’s poisson. —Carolyn Wells

Pin It
Favorite

Tags:

More by Ted Scheffler

  • The Joy of Soy

    We lost Rice Basil, but gained another great sushi restaurant.
    • Oct 11, 2017
  • Cantina Cuisine

    Alamexo 2.0 dishes up quality flavors in a fun, casual setting.
    • Oct 4, 2017
  • Provo Persian

    Find killer kebabs in Utah County at Café on Fire.
    • Sep 27, 2017
  • More »

Latest in Food News

  • A Whole New Whole Foods and more.

    Whole Foods is moving its Park City store.
    • Oct 11, 2017
  • Uber Convenient Eats and more

    If you're accustomed to using Uber to deliver you to where you need to go, you might be surprised that it can also deliver things to you.
    • Oct 4, 2017
  • Park City Sampler and more

    As downtown Salt Lake City's Dine O'Round winds down, another chance emerges to sample great Utah restaurants at great bargain prices.
    • Sep 27, 2017
  • More »

Comments

Subscribe to this thread:

Add a comment

Readers also liked…

  • Ethiopian Adventure

    Mahider offers exotic flavors at bargain prices.
    • Jun 23, 2016
  • Vivere Veneto & 15th & 15th Tavern

    One of the most exciting new restaurants to hit town in a while has opened in the space that was previously home to Forage.
    • Jul 20, 2016

© 2017 Salt Lake City Weekly

Website powered by Foundation